Chicken Noodle Soupliciousness

The key to chicky-noodie deliciousness is to make your own broth, and then add canned broth as needed. To make the broth or chicken base, put your chicken in a stock pot and cover with water (oh, and remember to get rid of the neck and innards; they don't go well with this soup). Add your quartered onion, as many celery leaves as you can get off your bunch, the roughly chopped celery, and as much garlic as you can stand. Dash the water with the Creole seasoning, and boil your chicken for about 45 minutes to an hour. Set the chicken aside to cool.

Now, add the remaining ingredients (including sliced celery), bring to a boil, then lower to a simmer. Add a can or two of broth. Debone your bird and pick off as much meat as you can (both dark and white), cutting up any large pieces into bite-sized chunks. Add your chicken to the soup, and then let the soup simmer for 30-minutes to an hour, however long it takes for the carrots to be as crunchy as you want them (I like 'em mushy). Then, add the pasta and cook for 10-15 minutes until it's the consistency you like. The pasta may soak up a lot of the broth; if so, just add some more broth to get the soup to the consistency you like. During this stage season with your Creole seasoning and dashes of hot sauce.

Traditionally, chicken noodle soup is a little salty, however, if you find your soup too salty peel a baking potato, cut it in half, and throw it in. The potato will absorb some of the salt. Oh yeah, and, get well soon!